Apricot and Almond Tart

This is a tart which I learned in Paris.

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 tart

Ingredients

• PASTRY

• 250  g flour
• 2  tablespoons icing sugar
• 115  g butter, chilled and chopped
• 1  egg, lightly beaten
• 200  g  dried apricots
• 100  ml brandy or 100  ml  grappa
•  icing sugar, to dust
•  cream, to serve

• ALMOND FILLING

• 180  g butter
• 3⁄4 cup caster sugar
• 2  cups  sliced almonds
• 2  eggs
• 1  teaspoon vanilla extract
• 1  teaspoon flour

Directions

1. PASTRY:.
2. Sift the flour. Add the butter and rub it into the flour using your fingertips.
3. Add the sugar and egg. Knead and gather the dough together, press the dough into a ball and wrap it in a plastic wrap. Refrigerate 15 minutes.
4. Grease 25 cm metal tart tin. Roll the pastry and line the tin.
5. Refrigerate 15 minute Preheat the oven to 400°F.
6. <Line the pastry shell with baking paper and baking beads and bake for 14 minute
7. Reduce the oven to 350°F.
8. Cook the dried apricots and brandy over low heat for 5 minute Leave to cool.
9. to make the almond filling, in a food processor cream the butter and sugar. Add the almonds, eggs, vanilla and flour. Do not over beat.
10. Spoon the filling in the pastry shell and place the apricots.
11. bake for 30- 40 minute or until it is set.
12. Cool and sprinkle with icing sugar.